Crunchy Quinoa and Guacamole

This is my go-to dinner when I’m in need of a good, nourishing meal but don’t have a ton of time on my hands. Quinoa is packed with protein, and avocado and olive oil give you a great dose of omega fatty acids which are crucial to organ support and glowing hair and skin.

I make my quinoa with coconut water to give it a slightly sweet taste and keep myself hydrated!

Cut your avocados in half. Taking a small knife, run thin lines horizontally and vertically into the meat. Use a spoon to drag around the perimeter to scoop out into a bowl. To remove the pit on the other side, take a sharp knife and give the seed a good whack. Keeping the blade in the seed, pivot to the left and the seed will remove — voila!

Place cilantro on a cookie sheet and drizzle lightly with oil and salt. Place in toaster oven for a full cycle until lightly crispy.

Place your quinoa in a bowl, ladle a good dollop of guacamole and sprinkle with crunchy cilantro. Dig in!

Kathryn Budig is jet-setting yoga teacher who teaches online at Yogaglo. She is the Contributing Yoga Expert for Women’s Health Magazine, Yogi-Foodie for MindBodyGreen, creator of Gaiam’s Aim True Yoga DVD, co-founder of Poses for Paws and is currently writing Rodale’s The Big Book of Yoga. Follow her on Twitter; Facebook; or on her website.

this recipe was tagged Vegan, so for those who are looking for such a recipe should be warned that “ghee” is NOT vegan, it’s made from butter. I don’t know if you can by a vegan substitute, but you can easily replace the ghee with vegan margarine or butter (like earth balance). I doubt you’d be able to tell much, if any, difference. :)